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Asian tomato soup with tender chicken thigh
This slightly spicy Asian tomato soup is packed with interesting flavours. Delicious for lunch or an evening meal.
35 min- Lunch, Dinner
- ERU Balans Red Pepper
- 4 people
35 min
Lunch, Dinner
ERU Balans Red Pepper
4 peopleIngredients
- 1 litre chicken stock
- 250 grams chicken thighs
- 6 grams corn flour
- 3 grams ground ginger
- 4 spring onions
- 100 grams apple sauce
- 40 grams sugar
- Optional: pinch of ve-tsin
- 280 grams tomato puree
- 15 ml Chinese soy sauce
- 75 grams glass noodles
- 100 grams ERU Balans Red Pepper
Preparation| 20 min
- Bring the chicken stock to the boil and add the chicken thighs.
- Cook the chicken over a low heat for 15 to 20 minutes.
- Mix the corn flour and ground ginger with some cold water and keep mixture separate.
- Finely slice the spring onions.
Method| 15 min
- Remove the chicken from the stock and cut into small pieces.
- Add the apple sauce, sugar, ve-tsin, tomato puree and soy sauce to the stock.
- Bring this to the boil until it thickens, while stirring the whole time.
- Add the glass noodles and chicken thighs to the soup.
- Add the corn flour mixture and ERU Balans Red Pepper to the soup, while stirring the whole time.
- Garnish the soup with some spring onion rings.
Ingredients
- 1 litre chicken stock
- 250 grams chicken thighs
- 6 grams corn flour
- 3 grams ground ginger
- 4 spring onions
- 100 grams apple sauce
- 40 grams sugar
- Optional: pinch of ve-tsin
- 280 grams tomato puree
- 15 ml Chinese soy sauce
- 75 grams glass noodles
- 100 grams ERU Balans Red Pepper
